Knock-Your-Socks-Off M&M Peanut Butter Pudding Cookies

Throughout my pregnancy (18 weeks now!) I’ve had a love/hate relationship with peanut butter. I love it while I’m eating it, but then I hate the aftertaste. Of course, that’s not enough to keep me away from it altogether, especially when it comes to desserts and even more especially when it comes to these cookies.

I’ve always made a very basic peanut butter cookie. You know the type: thin, crisp along the edges, chewy in the center, and always with the fork tine crisscross on the top. Sometimes an old standard is best. But other times, like when you’re trying to impress the socks off your three-year-old nephew, something fancier is warranted.

Something like M&M Peanut Butter Pudding Cookies.


Whether their height should be attributed to the addition of vanilla pudding mix or the half hour spent in the fridge pre-baking, I just don’t know. But I love that they’re more substantial and far more gooey (in the best way) than their traditional counter parts. (The peanut butter m&m’s don’t hurt either!)

When I took these cookies to my nephew a few months ago he declared them “beautiful” and when I brought them into work for an interoffice bake sale, a single office bought the whole tray for their business meeting snack. I guess that proves these colorful cookies please kids and adults alike!

M&M Peanut Butter Pudding Cookies
(Source: Inside BruCrew Life)
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 cup creamy peanut butter
2 teaspoons vanilla
2 eggs
1 box (3.4 oz) instant vanilla pudding
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1/2 cup white chocolate chips
1 cup Peanut Butter M&M candies
3/4 cup semi-sweet chocolate chips
In a large mixing bowl, beat the butter and sugars until creamy.
Add the peanut butter, vanilla, and eggs and beat again.
Sift together the pudding mix, salt, baking soda, and flour and slowly add to the butter mixture.
Stir in the chocolate chips, white chocolate chips, and M&M’s by hand.
Cover the mixing bowl and chill the dough for at least 30 minutes.
Roll the dough into 1 and a 1/2 inch balls.
Bake at 350* for 9-10 minutes.
Cool on the pan for 2 minutes before removing to racks on the counter to cool completely. 
Makes 48 cookies, depending on the size of your dough balls.

5 thoughts on “Knock-Your-Socks-Off M&M Peanut Butter Pudding Cookies

  1. Katie,
    That did the trick! I beat in the eggs and vanilla then stirred in the peanut butter. Then I followed the rest of the recipe. Excellent! Thanks.

  2. This cookie is very greasy, and I can’t figure out why. I have tried decreasing the butter and the peanut butter, using regular peanut better instead of natural (which I always poor the oil off before stirring). I have tried adding a small amount of oatmeal/and or extra flour to absorb the excess oil, to no avail. I have made this recipe multiple times (it is very good), but I can’t stand the oil on my fingers while eating! Is this normal for this recipe?

    • Hi Therese!
      I haven’t come across that problem with these cookies (though I have experienced it with other recipes in the past).
      I did a little research and saw that people had similar issues with a recipe King Arthur Flour posted a while back. Their resolution was as follows: “Over mixing the sugar and peanut butter will cause the oil in the peanut butter to separate. Once this happens, the cookies will be greasy. To avoid this in your next batch, you’ll only want to mix the sugar and peanut butter until blended, then stop. To reach this stage only takes about 10 seconds using a stand mixer.”
      Maybe less mixing will help?
      In terms of the peanut butter – I typically use the cheap, store brand or whatever is on sale, but never the natural peanut butter.

      Really hope this helps – we love these cookies!

      • Katie,
        Thanks for the research, it makes sense and will give it a try when I next make these delicious cookies. I’ll let you know!

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